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Ricotta Cheese {Dairy, Soy, & Nut Free} by


**All brands of agar are different. Adjust amount to your brands strength. I always use the Eden brand agar flakes. This recipe was actually way down on the list and several weeks away from getting posted, but we loved it so much I just had to jump the gun and share it with everyone! The last time I tasted ricotta cheese I remember thinking to myself ”that just tastes like thickened milk!” Then a light bulb went off in my head… just thicken a dairy free milk to make ricotta – why didn’t I think of that before? So this week I bought some ricotta at the store so I could taste test my theory. The verdict? I was right! The thickened milk (with a few other ingredients) tasted just like ricotta! Admittedly, the real ricotta was a bit creamier but it still tasted almost exactly the same!


2 Cups So Delicious Coconut Milk, Coconut Milk Creamer (Original), or Preferred Milk Alternative (Pick carefully, your ricotta will have the same taste as your milk. I like the SO Delicious creamer because it has such a creamy, neutral flavor)
˝ Tsp. Lemon Juice
1 Tsp. Extra Virgin Olive Oil or Grapeseed Oil
Pinch Of Salt
2 Tbsp. Agar Flakes (or ABOUT 1˝ tsp. agar powder)**


In a medium-sized saucepan, mix together all of the ingredients above.

Very slowly bring mixture to a boil, stirring occasionally.
Reduce heat to low and allow to simmer 5 minutes or until agar is dissolved. Stir occasionally.

Remove from heat and cool 10 minutes. Then, transfer to a sealed container and place in fridge until set, a few hours.

Transfer mixture to a food processor and pulse until you get the desired consistency.

That’s it!!! You have ricotta cheese!!! Yaaayyyy!!!!!

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